Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2026Phytochemical profile, antioxidant potential, and cytotoxic effect of the ethanol extract of Micromeria fruticosa
Çakır, Özlem; Topcu, Kübra Cinar; Anlar, Pinar
In this study, the ethanol extract of dried Micromeria fruticosa (L.) Druce, commercially sourced from the Tortum Valley (Erzurum Province), was comprehensively analysed to evaluate its bioactive potential. Considering that geographical origin and botanical differences significantly influence phytochemical composition and biological activity, the use of locally sourced commercial samples provides valuable data for plant standardisation and comparative studies. The total antioxidant activity of the extract was determined as 8.84±0.10, 4.96 ±0.05, 34.64 ±0.69, and 18.27 ±0.11 mg TE/g dry weight by DPPH, FRAP, CUPRAC, and ABTS assays, respectively. The total phenolic content was 26.25 mg GAE/g dry weight, and LC-MS/MS analysis revealed a high quinic acid content (93.395 mg/g). ICP-MS analysis showed high levels of essential minerals (Na, Mg, K, Ca, Fe, and Al), while toxic elements such as Cd, Te, and Tl were below the limit of detection, and Pb and Ba were present at very low concentrations. Additionally, the extract significantly reduced A549 lung cancer cell viability in a dose-dependent manner. Overall, Tortum Valley–derived M. fruticosa represents a promising natural bioactive source, and this study highlights the impact of local botanical and environmental variations on the biological activity of the same plant species.
- MakaleAçık Erişim2025Berberis vulgaris L. Ekstraktının Dana Köftelerinin Fizikokimyasal, Duyusal ve Tekstürel Özelliklerine Etkisi
Topcu, Kübra Cinar; Ugur, Gamze
Farklı konsantrasyonlarda (%0,1, %0,2 ve %0,4) Berberis vulgaris meyve ekstraktı eklenmesinin çiğ sığır köftelerinin fizikokimyasal özellikleri üzerindeki etkileri araştırılmıştır. Ayrıca, pişmiş sığır köfteleri üzerinde fizikokimyasal, duyusal ve tekstürel analizler yapılmıştır. Ekstraktın ilavesi, köftelerin yaklaşık bileşiminde önemli bir değişikliğe neden olmamıştır. pH değerlerindeki değişim, tüm gruplarda anlamlı şekilde etkilenmiştir (P<0.01). İlk başta, TBARS değerini tüm gruplarda önemli ölçüde etkilemiştir (P<0.05). Ancak, pişirme sonrasında TBARS değerlerinde önemli bir fark gözlenmemiştir (p>0.05). Pişirmeden önce renk değerlerinde anlamlı bir fark gözlenmezken, pişirme L*, a* ve b* değerlerini azaltmıştır. Pişirme verimi, tüm grupları önemli ölçüde etkilemiştir (P<0.01). Köftelere Berberis ekstraktı eklenmesi pişirme verimini azaltmıştır. Ekstraktın ilavesi, köftelerin duyusal özelliklerinde istatistiksel olarak anlamlı bir değişiklik oluşturmamıştır. Ayrıca, tekstür analizi, tüm gruplarda sertlik, yapışkanlık ve çiğnenebilirlik değerleri üzerinde yüksek derecede anlamlı etkiler ortaya koymuştur (P<0.01). Sonuçlar, ekstraktın köftelerin fizikokimyasal özelliklerini kayda değer şekilde değiştirmediğini göstermektedir. Ancak, lipid oksidasyonunu etkili bir şekilde azaltır ve onların tekstürel niteliklerini artırır. Bu çalışma, sığır köftelerinin kalitesini artırmak için B. vulgaris ekstraktının doğal bir katkı maddesi olarak potansiyel kullanımını desteklemektedir.
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İncele - MakaleYalnız künye2025Antioxidant capacity, phenolic compound content, and mineral composition of ethanol extracts from sorbus aucuparia and sorbus kusnetzovii
Sefali, Abdurrahman; Çakır, Özlem; Topcu, Kübra Cinar; Anlar, Pinar
Ethanol extracts of Sorbus aucuparia L. and Sorbus kusnetzovii Zinserl. fruits, belonging to the Rosaceae family, were obtained using an ultrasonic-assisted extraction method. The total phenolic contents of S. aucuparia and S. kusnetzovii were 8.44±0.66 mg GAE/g and 8.65±2.18 mg GAE/g, respectively, while their total flavonoid contents were 2.30±0.01 mg QE/g and 2.67±0.13 mg QE/g, respectively. The fruits’ DPPH values were measured as 9.59±0.00 mg TE/g and 9.28±0.05 mg TE/g, FRAP values as 9.51±0.42 mg TE/g and 13.38±0.52 mg TE/g, and CUPRAC values as 13.43±0.01 mg TE/g and 23.21±0.74 mg TE/g. Furthermore, both Sorbus species were found to have a rich mineral content. Therefore, it can be concluded that S. aucuparia and S. kusnetzovii fruits contain potent antioxidants, abundant phenolic compounds, and valuable minerals. Furthermore, they have significant potential as functional foods and are strong candidates for further clinical research.
- MakaleAçık Erişim2024Berberis Fruit Extracts in Marinated Meat: Quality Effects
Çakır, Özlem; Topcu, Kübra Cinar; Fettahoğlu, Kübra
In this study, the effects of the fruit extracts Berberis vulgaris L. and Berberis crataegina DC. on the quality of the meat were evaluated. According to the results of antioxidant activity analyses, the antioxidant activities of B. vulgaris and B. crataegina fruit extracts were determined as 81.29 ± 14.14% and 78.97 ± 0.39%, respectively. The phenolic content of B. vulgaris fruit extract was found to be 1707.88 ± 60.10 mg GAE/g, while the phenolic content of B. crataegina fruit extract was 83.64 ± 1.61 mg GAE/g (p<0.01). These differences indicate significant diversity in phenolic compounds among plant species. pH values of meat samples marinated with B. vulgaris extract showed a gradual decrease over time. For instance, at the 3rd hour, the pH value of meat samples marinated with B. vulgaris was determined as 4.42 ± 0.05 (p<0.01). At the end of storage, TBARS values were determined as (1.54±0.13; 0.41±0.11; and 0.19±0.02 mg MDA/kg) in the control, B. crataegina and B. vulgaris groups, respectively (p<0.01). A significant reduction in Total Aerobic Mesophilic Bacteria (TAMB) count was observed in meat samples marinated with B. vulgaris extract. For example, at the end of the 12th day, the TAMB count was determined as 8.95 ± 0.07 log CFU/g in the control group, while it was 5.74 ± 0.06 log CFU/g in meat samples marinated with B. vulgaris extract (p<0.01). These data demonstrate the potential of Berberis vulgaris and Berberis crataegina fruit extracts to improve meat quality. With their antioxidant activities, phenolic contents, pH effects, and microbial inhibition, these extracts can be considered important natural components to use in the meat industry.
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